Make the best Mutton Keema Samosa (using samosa patti) at home using my easy recipe. Learn how to assemble and freeze the samosas in bulk.
Here are a few more mutton recipes: Bhuna Gosht, Spicy Mutton Pulao, Mutton Biryani, Keema Kaleji, Railway Mutton Curry, Mutton Korma, Mughlai Mutton Stew, Mutton Rara, and Punjabi Mutton Curry.
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About Mutton Keema Samosa
Mutton Keema Samosa is an Indian & Pakistani triangular-shaped snack where the pastry sheet (samosa sheets, samosa patti) is filled with a spicy and smoky minced mutton filling and then deep fried until golden brown and crispy.
It has a crispy layer on the outside and juicy, spicy keema masala on the inside, which makes this snack too addictive.
Keema Samosa is very popularly served in Muslim households for the festival of Ramazan and Eid. It is also sold in roadside stalls or restaurants during Ramadan.
You can serve it as a snack with green chutney or a side dish with indulgent chicken biryani and raita meal.
Keema Samosa freezes well too. You can easily double or triple the recipe and freeze the batches for later use.
Ingredients
Mutton Keema – This recipe uses minced goat mutton (mutton mince), but you can also replace it with lamb mince.
You can also use minced chicken, but the cooking time will be much less. Check out my Chicken Cheese Samosa recipe for details.
Use ground beef to make beef samosas using the same recipe.
Samosa Patti – Instead of making the outer covering from scratch, I make this recipe using samosa patti (pastry sheets). These are easily available in any Indian grocery store in their freezer section.
If you can’t find the patti, you can easily substitute it with spring roll wrappers, wonton wrappers, phyllo dough, or puff pastry.
Spice Powders – You will need a few basic spice powders such as coriander powder, turmeric powder, Kashmiri red chilli powder, and garam masala powder.
Fresh Herbs – I like to flavor the filling with fresh herbs like fresh mint, spring onion greens (scallion greens), and cilantro (fresh coriander leaves).
Flour Paste – A mixture of all-purpose flour (maida) and water is made to act like glue to seal the samosas.
Others – You will also need vegetable oil, onions, ginger garlic paste, green chilies, and freshly squeezed lime juice to make the mutton keema samosa recipe.
How To Make Mutton Keema Samosa
Make The Mutton Keema Filling
Heat 2 tablespoon vegetable oil in a pan over medium-high heat.
Once the oil is hot, add 1 cup of chopped onions and fry until they turn translucent (6-8 minutes), stirring frequently.
Add 2 teaspoon ginger garlic paste and 2 teaspoon chopped green chilies and fry for a minute. Stir frequently while frying.
Add 8 oz (250 g) goat mutton keema and mix well.
Note – If using packaged mutton keema, there is no need to rinse it, but if using fresh mince from a butcher, add it to a mesh strainer and rinse it under running water. Drain well and then use in the recipe.
Cover the pan with a lid and cook until the keema is nicely cooked (15-18 minutes), stirring a few times.
Now add
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
- ½ teaspoon salt
and mix well.
Cook for 2-3 minutes until the oil separates from the pan’s sides. Stir at regular intervals.
Add ¼ chopped cilantro, ¼ cup chopped mint leaves, and ¼ cup chopped spring onion greens and mix well.
Add 2 teaspoon freshly squeezed lime juice and mix well.
At this stage, the filing should be dry. If it still has any liquid left, cook on high heat until it evaporates.
Check for salt and add more if required.
Remove the pan from the heat and let the filling cool down to room temperature.
Smoke The Filling (Optional)
Heat a piece of charcoal (or a cinnamon stick) over an open flame until it is red hot.
Now, place a small steel bowl in the center of the filling and put the heated charcoal into the bowl.
Pour 1 teaspoon of ghee over the heated charcoal to create smoke, and immediately cover the pan with a tight-fitting lid to allow the smoke to penetrate the meat.
Let the mixture rest for 10 minutes.
Discard the coal. The meat mixture is ready for filling the samosas.
Make The Flour Glue
Mix 2 tablespoon all-purpose flour with 2 tablespoon water to make a smooth paste.
Fill The Samosa
Take out the samosa patti packet from the freezer and thaw for 15-20 minutes.
Open the packet and pull out one patti.
Keep the remaining sheets covered to prevent them from drying out.
Tip – I usually take out the packet on a plate and then keep the sheets covered with a moist cloth until ready to be filled.
Place the samosa patti on a counter and apply the flour glue all over the sides.
Keep a tablespoon of filling on one of the sides.
Roll to make a triangle.
Apply flour paste on the edges and seal the samosa.
Keep the filled samosa on a plate and cover it with a moist cloth to prevent it from drying out.
Similarly, make all the samosa.
Fry The Keema Samosa
Heat 4-5 cups of vegetable oil for frying in a pan over medium-high heat.
Once the oil is hot, reduce the heat to medium and drop the samosas in the hot oil.
Fry until they turn brown from all sides, flipping occasionally.
Drain on a plate lined with paper tissues.
Serve hot with mint coriander chutney and ketchup.
Frequently Asked Questions
Yes, absolutely! You can bake the keema samosa in the oven to avoid fried food. Line a parchment paper on a baking tray and place the keema samosa on it with a little distance in between.
Brush it with little oil and bake in a preheated oven for about 25-30 minutes at 180 degrees C.
Yes, you can! Preheat the air fryer for 5 minutes. Brush the oil on the samosa and line them in a single layer in the air fryer basket. Air fry at 180 degrees C for 20-22 minutes. (Turn them midway)
Serving Suggestions
Serve it as a snack or an appetizer with Tamarind Chutney, Mint Coriander Chutney, or Tomato Ketchup.
It can also be served as a side dish with Chicken Biryani, Mutton Biryani, or a delicious Bhuna Gosht, Mutton Korma, and Phulka.
Storage Suggestions
These keema samosas taste the best when served right out of the pan, hot and crisp. If kept for a long, they tend to become a little soft.
You can instead freeze nonfried samosas in a ziplock freezer bag and store them for up to 4 months. There is no need to thaw them; directly deep fry the frozen samosa when serving.
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Recipe Card
Mutton Keema Samosa Recipe (Using Samosa Patti)
Ingredients
For The Filling
- 2 tablespoons vegetable oil
- 1 cup chopped onions
- 2 teaspoons ginger garlic paste
- 2 teaspoons chopped green chilies
- 8 ounce goat mutton keema (250 g)
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
- ½ teaspoon salt (to taste)
- ¼ cup chopped cilantro (fresh coriander leaves)
- ¼ cup chopped mint leaves
- ½ cup chopped spring onion greens (scallion greens)
- 2 teaspoons freshly squeezed lime juice
For Smoking The Filling (Optional)
- 1 piece charcoal (or a cinnamon stick)
- 1 teaspoon ghee
For The Flour Glue
- 2 tablespoons all-purpose flour (maida)
- 2 tablespoons water
To Fill The Samosa
- 18-20 samosa patti
- 4-5 cups vegetable oil (for frying)
Instructions
Make The Filling
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add onions and fry until they turn translucent (6-8 minutes), stirring frequently.
- Add ginger garlic paste and green chilies and fry for a minute. Stir frequently while frying.
- Add keema and mix well.
- Note – If using packaged mutton keema, then there is no need to rinse it but if using fresh mince from a butcher, then add it to a mesh strainer and rinse it under running water. Drain well and then use in the recipe.
- Cover the pan with a lid and cook until the keema is nicely cooked (15-18 minutes), stirring a few times in between.
- Now add coriander powder, turmeric powder, chili powder, garam masala powder, and salt, and mix well.
- Cook for 2-3 minutes until the oil starts to separate from the sides of the pan. Stir at regular intervals.
- Add cilantro, mint leaves and spring onion greens and mix well.
- Add lime juice and mix well.
- At this stage, the filing should be dry. If it still has any liquid left, then cook on high heat until all the liquid is evaporated.
- Check for salt and add more if required.
- Remove the pan from the heat and let the filling cool down to room temperature.
Smoke The Filling (Optional)
- Heat a piece of charcoal (or a cinnamon stick) over an open flame until it is red hot.
- Now, place a small steel bowl in the center of the filling and put the heated charcoal into the bowl.
- Pour 1 teaspoon of ghee over the heated charcoal to create smoke, and immediately cover the pan with a tight-fitting lid to allow the smoke to penetrate into the meat.
- Let the mixture rest for 10 minutes.
- Discard the coal. The meat mixture is ready for filling the samosas.
Make The Flour Glue
- Mix flour with water to make a smooth paste.
Fill The Samosa
- Take out the samosa patti packet from the freezer and thaw for 15-20 minutes.
- Open the packet and pull out one patti.
- Make sure to keep the remaining sheets covered to prevent them from drying out.
- Tip – I usually take out the packet on a plate and then keep the sheets covered with a moist cloth until ready to be filled.
- Place the samosa patti on a counter and apply the flour glue all over the sides.
- Keep a tablespoon of filling on one of the sides.
- Roll to make a triangle.
- Apply flour paste on the edges and seal the samosa.
- Keep the filled samosa on a plate and cover it with a moist cloth to prevent it from drying out.
- Make all the samosa in a similar manner.
Fry The Keema Samosa
- Heat oil for frying in a pan over medium-high heat.
- Once the oil is hot, reduce the heat to medium and drop the samosas in the hot oil.
- Fry until they turn brown from all sides, flipping occasionally.
- Drain on a plate lined with paper tissues.
- Serve hot with mint coriander chutney and ketchup.
Did you make this recipe? Let me know!